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Tomato Preserve
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. A. L. Lansing, Flossmore, 111.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
710Calories
3 gProtein
190 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein3.4 g
Carbohydrates190 g
Fiber17 g
Sugars160 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium9.6 mg
Potassium485 mg
Calcium249 mg
Iron3 mg
Magnesium34 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.2 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C114 mg
Vitamin A23 mcg
Vitamin E1 mg
Vitamin K9.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate29 mcg
Choline16 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 347. The excerpt below is the record exactly as published.
TOMATO PRESERVE.— Peel and stew 1 peck ripe tomatoes with a pt. of good vinegar, until the water is pretty well boiled COOK COUNTY COOK BOOK 507 • '^ r, \ ' ' ^ '■ . ■ ' out of them; add ^ peck ripe apples, ^ doz. lemons, 2 oz. whole ginger, 2 oz. cinnamon. Stew until all are tender, add 1 lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.